18 large crepes, fried
To make the white sauce for Siri
1 1/2 to 2 tablespoons of dried manjericão
3 tablespoons of chopped nuts
3 tablespoons of grated Parmesan cheese
1 minced garlic clove
3 sprigs of parsley
1 tablespoon of olive oil
2 tablespoons of butter, melted
To make the filling
500g of ricotta
2 lightly beaten eggs
1 teaspoon of orange zest
1 minced garlic clove
2 tablespoons of grated Parmesan cheese
One-third cup of manjericão sauce
180g of defrosted and drained Siri meat
To make the white sauce
One-fourth cup of butter or margarine
5 tablespoons of all-purpose flour
2 cups of milk
One-fourth teaspoon of salt
Some nutmeg
18 large crepes, fried
To make the white sauce for Siri
1 1/2 to 2 tablespoons of dried manjericão
3 tablespoons of chopped nuts
3 tablespoons of grated Parmesan cheese
1 minced garlic clove
3 sprigs of parsley
1 tablespoon of olive oil
2 tablespoons of butter, melted
To make the filling
500g of ricotta
2 lightly beaten eggs
1 teaspoon of orange zest
1 minced garlic clove
2 tablespoons of grated Parmesan cheese
One-third cup of manjericão sauce
180g of defrosted and drained Siri meat
To make the white sauce
One-fourth cup of butter or margarine
5 tablespoons of all-purpose flour
2 cups of milk
One-fourth teaspoon of salt
Some nutmeg
Makes the manjericão sauce: In a blender, combine the dried manjericão, chopped nuts, grated Parmesan cheese, minced garlic, and parsley
Blend until the nuts are broken down to the size of peas
Mix in the olive oil, butter, and melted margarine
Slowly add this mixture to the blender while it's still running
Stop once all the ingredients have been added
The sauce is ready
Set aside one-third cup of the manjericão sauce
Makes the filling: Blend the ricotta with the eggs until the mixture is smooth
Add the orange zest, minced garlic, grated Parmesan cheese, and manjericão sauce
Mix well
To assemble the crepes: Fold two edges of each crepe to the center, then fill with the Siri meat paste
Fold the other edges as well, forming a roll
Arrange the rolls in a refractory dish, side by side. Reserve
Makes the white sauce: Melt the butter over low heat
Add the flour and mix well
Slowly add the milk while constantly mixing
Bring to a boil, then reduce the heat and let simmer for 1 minute
Remove from heat and add salt
Cover the crepes with the white sauce, sprinkle with nutmeg
Bake in a moderate oven (170°C) for about 20 minutes
Let cool for 5 minutes before serving
Serve 18 crepes.
